Abstract: To investigate the effects of different sugar sources on the quality and volatile flavor of sweet-flavored concentrated coconut milk, sugar-free concentrated coconut milk was used as the control, and the effects of seven sugar sources, including white granulated sugar, brown sugar, caramel, glucose, fructose, sucrose, and maltodextrin, on the physicochemical properties, oxidative stability, and volatile organic compounds (VOCs) were comparatively evaluated.
